Apple pie is prepared not only with sponge dough: a pie with apples made from puff pastry, unleavened or leavened, homemade or store-bought, turns out tasty and crispy. Vanilla or cinnamon will add a delightful aroma to the finished product; caramel, nuts and other fruits will leave a unique taste. The main thing is not to be afraid to experiment!

Classic apple pie made from puff pastry

The classic recipe involves preparing charlotte not only with biscuit dough, but also with puff pastry. The finished dish is more tender and crunchy. To make a quick dessert, you can use store-bought dough or make your own.

For the test we will take the following products:

• 320 g flour;
• 0.1 kg butter;
• ½ tbsp. water;
• spoon of sugar;
• a quarter spoon of salt.

There are many technologies for making puff pastry. For charlotte, a quick-cooking recipe is more suitable (in this case, the finished products will turn out less crumbly compared to other variations):

1. Sift the flour onto the table and place the chopped butter on top. Chop the whole mass with a large knife until large crumbs form.
2. Add sugar and salt to water and stir until dissolved.
3. Pour the sweet-salty liquid into the butter crumbs and quickly knead the dough.
4. Cover with damp gauze or towel and place in the refrigerator.
5. After 2 hours, roll out the cooled mass thinly, fold it twice in the middle (you get 4 layers), roll it out again and continue to repeat the process of rolling out and folding 3 more times.

The dough can be made in advance: it is stored in the refrigerator for about 5 days, if frozen – for several months.

Now we prepare the charlotte itself.

For her, in addition to the dough (half a kilo), we take:

• a couple of apples;
• 50 g sugar;
• melted butter or milk (brush the surface);
• powdered sugar;
• Add raisins (3 tablespoons) to the filling if desired.

How to cook:

1. Divide the dough in half, roll it out, and place one layer in the prepared pan. The mold can also be greased with ordinary water, then the dough, having absorbed it during the baking process, will become even fluffier.
2. Cut the apples into small cubes, mix them with sugar and raisins. To add a pleasant aroma, you can mix in a little ground cinnamon (a small spoon).
3. Place the filling on the dough in the form. To prevent the resulting liquid from leaking out during the cooking process, it is advisable to sprinkle flour (2 spoons) or starch (1 spoon) on top.
4. Cut the second layer of dough into strips of equal width.
5. We lay the strips on top of the filling, forming a “braid”, connect their ends to the edge of the bottom layer and pinch them well.
6. Coat the surface with milk or butter.
7. Bake at 200°C for a quarter of an hour.
8. Reduce the temperature in the oven to 160° and bake the product for another 10 minutes.

Sprinkle the cooled charlotte with powder and divide into portions.

How to cook in a slow cooker?

A delicate dessert with banana flavor can be prepared in a slow cooker.

To do this, use the following for a package of puff pastry:

• 2 apples and bananas;
• 70 g nuts (walnuts);
• sugar - about 50 g and a little more to sprinkle on top (you can use powder for this);
• white from one egg;
• butter – 50 g.

The cooking activity is not particularly different from the traditional recipe:

1. Prepare the dough: defrost and transfer to a floured table.
2. Make the filling: chop the apples, bananas and nuts into small cubes with a knife and mix with granulated sugar. It is better not to use a blender, as the end result will be a mixture from which it will be difficult to isolate any individual taste and enjoy it.
3. Roll out the dough into a strip 7 cm wide.
4. Place the filling in the center of the strip along the entire length, and then pinch the edges.
5. Coat the multicooker bowl with oil (any kind), and then place the resulting sausage in it, rolling it in a spiral.
6. Sprinkle the surface with chopped butter (you can finely chop it with a knife or grate it).
7. Bake in the “Baking” mode for about 2/3 hours.
8. After the time has passed, turn the charlotte over, coat it with egg white, sprinkle with sugar and bake in the same mode for about another half hour.
9. First leave the finished charlotte in the multicooker for a quarter of an hour, opening the lid, then transfer it to a plate.

After half an hour, you can cut into portions and serve.

From puff pastry without yeast

A wonderful pie with apples made from puff pastry without yeast can be made using a very small grocery set:

• dough packaging;
• a couple of apples;
• 2 yolks;
• sugar, ground cinnamon - to taste.

The dessert is prepared very quickly:

1. Roll out the defrosted dough into a wide strip and place it on a prepared sheet (greased or lined with parchment).
2. We thinly slice the peeled and cored fruits and place them in the center of the layer along the entire length.
3. Sprinkle the cinnamon sugar mixture on top.
4. We cut the sides of the layer into equal horizontal stripes (before the filling).
5. We wrap the strips over the filling, connecting them at the top (left and right).
6. Coat the surface with yolks.
7. Bake at 180° for about half an hour.

Open apple pie

For a juicy dessert you need to take:

• puff pastry (one layer from the package);
• sugar – 8 spoons;
• apples – 4 pcs.;
• egg (you only need the white).

How to cook an open pie:

1. Cut the washed and peeled fruits into thin slices.
2. Roll out the dough thinly.
3. Place in the pan, pressing lightly against the side walls, securing the edges.
4. Arrange apple slices beautifully in a circle and sprinkle with sugar.
5. Cut off the corners of the dough and bake.
6. Beat the egg whites with sugar (50 g) until foamy; pour the resulting mixture into the filling.
7. Sprinkle the top with baked corner crumbs.
8. Bake for half an hour at medium temperature.
9. Leave in shape until cool.

Transfer the cooled dessert to a flat dish.

Simple and quick recipe

You can very quickly make charlotte from ready-made dough.

In addition to puff pastry, you will need:

• 3 apples, peeled and cut into thin slices;
• ½ cup sugar;
• butter for greasing the mold (preferably butter);
• yolk - for greasing the top of the pie.

Culinary activity in this case does not differ in special actions:

1. Defrost the dough and divide it into 2 unequal parts. We roll out both parts, cover the larger part with oiled bottom and walls of the mold.
2. Place apple slices in a row and sprinkle them with sugar.
3. Cover with a smaller layer of dough and pinch the edges. Pierce it in several places with a fork.
4. Bake for about 25 minutes. at a temperature of about 200°C.

With the addition of pears

A delicious apple and pear dessert is prepared from:

• packaging of dough (any puff pastry);
• fruits (2 apples, pears each);
• sugar (150 g);
• cognac (1 spoon);
• 1 egg;
• chopped almonds (50 g).

How to cook:

1. Divide the dough in half, roll out both parts to the size of the baking sheet.
2. Cut the peeled fruits into thin slices and mix them in a separate bowl with cognac.
3. Place one layer of dough on the prepared baking sheet.
4. Place fruit pieces on top, sprinkle them well with sugar and then chopped nuts.
5. Cover with a second sheet of dough and pinch the edges.
6. We make small punctures on top with a skewer or fork and put them in the refrigerator for a third of an hour.
7. Coat with beaten egg.
8. Bake for half an hour at 220°C.

Apple charlotte with caramel

A sweet pie is obtained if you use caramelized fruits as a filling.

To prepare the filling take:

• 3 sour apples;
• 100 g sugar;
• 70 g butter;
• a spoonful of ground cinnamon to add a unique aroma.

Preparing the caramel filling is quite simple:

1. Cut the peeled apples into cubes.
2. Melt the butter in a frying pan, add sugar and cook, stirring constantly, until it dissolves.
3. Add fruit cubes, cinnamon and cook over low heat for 2 minutes, and then turn off the heat.

This makes a very sweet filling. That is why it is preferable to take sour varieties of apples. If there are none, then you can slightly oxidize the caramel itself by adding a little citric acid or juice.

When creating a charlotte with caramel, it is better to divide the dough into 3 equal parts. Moreover, 2 parts are combined and used to form the bottom and side walls of the pie, and a third is used for the top.

The surface of the product is coated with beaten yolk and sprinkled with powder, and then baked for about 2/3 hours at medium temperature (185°).

Cinnamon

To prepare a fragrant apple pie, prepare:

• packaging of puff pastry (yeast);
• 5-6 apples;
• 100 g sugar;
• 60 g flour;
• a spoonful of lemon juice;
• a spoonful of ground cinnamon;
• a couple of pinches of nutmeg;
• a little salt.

Prepare cinnamon charlotte like this:

1. Put the oven on preheat (it should warm up to 220°C).
2. Place a rolled out layer of dough on the bottom of the prepared pan (it should cover not only the bottom, but also the sides).
3. Core the washed apples and cut them into thin slices.
4. Mix fruit pieces in a separate bowl with all the spices, then spread on a layer of dough.
5. Cover the workpiece with the other half of the dough and pinch the joints. The top can be coated with beaten egg to make the finished pie golden brown.
6. Place in a preheated oven. After about a third of an hour, cover with a sheet of foil folded in three so that the top of the charlotte does not burn, and bake for another 20-25 minutes.

Baking with apples is one of our family's favorites. And simple, and always tasty, and, as a rule, budget-friendly. Today we will prepare puff pastries with apples, raisins and cinnamon from ready-made puff pastry without yeast.

I use the same dough to make beautiful and tasty ones with canned pineapple rings; the recipe for making them is even simpler and faster. Today's apple puffs require a little fiddling, but the results are worth it. 🙂

Ingredients:(for 8 puffs)

• 1 package (500 g) yeast-free puff pastry
• 650 g sweet and sour apples
• 50 g raisins
• 30 g butter
• 3 tbsp. l. sugar + 10 g vanilla sugar
• 1 tbsp. l. lemon juice
• 1/3 tsp. cinnamon

If you don't like raisins, then use 700 g of apples for the filling.

Preparation:

Cut the package of puff pastry and leave to defrost at room temperature. You can cover it with a film or bag on top to prevent it from getting airy. While we prepare the filling, the dough will just defrost.

We sort out the raisins and pour hot water from the kettle so that they steam a little.

I prepare a very tasty filling for apple puffs according to the same principle as for and for. For the filling, I buy green sweet and sour apples such as Golden, Granny Smith or Semerenko with dense, crispy pulp. Pieces of apples of these varieties retain their shape well during heat treatment and do not become soft in puree.
Peel the apples from skins and seeds and cut them into small cubes. Add 1 tbsp. l. lemon juice and mix.

Melt butter in a frying pan and add chopped apples. Pour 3 tbsp on top. l. sugar and a bag (10 g) of vanilla sugar. Instead of vanilla sugar, you can add vanillin at the tip of a teaspoon.

Keep the frying pan over fairly high heat, stirring the contents all the time. First, the sugar will begin to melt and the apples will release juice, and quite a lot of syrup will form. Stir the apples constantly until the liquid evaporates, so that they are evenly saturated with syrup and do not burn. It is advisable to do this with a silicone spatula, delicately turning over the apple pieces and trying not to injure them.
When there is almost no liquid left, which won’t last long, add cinnamon and raisins, after draining the water.

Stir the filling for some more time until there is no liquid left at all, and as a result we get this delicious filling for puff pastries:

Set the pan aside and let it cool. Now you can turn on the oven so that it heats up to 200-220 degrees.
By this time, the puff pastry has already defrosted. We will work with one sheet, and leave the second one under the film for now.
Lightly flour the table and cut the dough sheet into 4 pieces.

Let's start making puff pastries. There are two options here. If you are cooking, as they say, in a hurry, then you can not roll out the dough at all, but do it like this. First, place a full tablespoon of filling onto the dough square and connect the opposite corners. To prevent the corners from coming unglued, you need to lightly moisten them with water.

Then connect the remaining two corners, try to glue them more securely. Pinch the corners of the puff pastry with your fingers to prevent the filling from leaking out.

I took these two photos the last time I baked puff pastries just like that, quickly. 🙂
But if you have time, try making beautiful puff braids, it’s very simple.
Roll out the dough square thinly to a size of approximately 15*17 cm. Visually divide it into 3 parts and make cuts along the edges to make 8-9 strips.

Place the apple filling in the middle and begin to braid the dough strips.

We bend the remaining ends downwards.

Place the puff pastries on a baking sheet lined with parchment paper.

Place the baking sheet in the preheated oven and bake the puff pastries until golden brown. It is difficult to say the exact time, since all ovens behave differently. My baking process took 35 minutes, yours may be longer or shorter.
If your oven bakes unevenly and the baked goods usually burn, then 15 minutes after the start of baking, place a flat container of water on the bottom of the oven.

Many thrifty housewives always have a package of ready-made puff pastry in their freezer in case they need to prepare something for tea “without the hassle.” One of the most delicious baking options made from it is puff pastries with apples. Fragrant, tender, made from the simplest ingredients, puff pastries do not linger on the table, especially if there are children in the house. Of course, it is better to cook with butter rather than margarine (especially for children), but, unfortunately, there is not always time to knead this rather labor-intensive product.

Preparation time: 1 hour to defrost the dough + 40 minutes (20 + 20) / Yield: 4-6 pieces

Ingredients

• packaging of yeast-free puff pastry weighing 400-500 g
• medium-sized sweet and sour apples 3-4 pcs.
• granulated sugar 3 tbsp. l.
• vegetable oil 3 tbsp. l. or butter 50 g
• small egg 1 pc.
• powdered sugar for sprinkling finished puff pastries 1 tbsp. l.

How to make apple puffs

The puff pastry must be completely defrosted. To do this, you need to take it out of the freezer, remove it from the packaging and place it, for example, on a cutting board. Cover the dough with a towel to prevent it from airing and leave for 60 minutes.

When the dough is suitable for modeling, turn on the oven. To bake puff pastries, the temperature should be slightly higher than for regular baking - 220 degrees.

While the oven is heating up, it's time to start making the filling. Wash the apples, peel them, remove the core and cut the pulp into cubes about 1x1 cm in size.

Heat butter or vegetable oil in a frying pan. Place apples in a frying pan and add sugar (for more flavor, you can add 1 teaspoon of vanilla sugar).

Make the heat higher than medium and, constantly stirring with a spatula, fry the apples. In less than 10 minutes, the apples will become soft, and the released juice and sugar will turn into a thick syrup. The filling is ready.

Cover a baking sheet with parchment. It is more convenient to form apple puffs directly on a baking sheet, so as not to transfer them later. Puff pastry is usually not rolled out, which makes the baked goods much larger.

If the puff pastry for puff pastry consists of one layer, then you need to cut it into rectangles of about 10-20 cm (you will get about 4 puff pastries). If you roll out the dough a little and make the pieces smaller, the number of puffs increases. It's a matter of taste. In this case, we are guided by the principle: “A big pie is welcome,” that is, we do more.

Each workpiece is divided into two parts. In one part, make cuts lengthwise at a distance of 1 cm, not reaching the edge by 1 cm.

Place the filling on the uncut part, cover with the second part, press the edges (not folded) quite firmly with a fork. This will prevent the puff pastries from “opening” during baking. Do the same with the rest of the blanks.

Break the egg into a small cup and beat it a little with a fork. Using a silicone brush or any other device, brush the top of all the puff pastries well with egg.

Remove the baking sheet with puff pastries into the already hot oven. After 20-25 minutes, when the puff pastries are sufficiently browned, they can be taken out.

Let the puff pastries with apples cool for about 10 minutes (otherwise you can get very burned with the filling) and serve them to the table, first sprinkling the puff pastries with powdered sugar.

The puff pastries are crumbly, moderately sweet and very filling. They can also be prepared with berries, but in this case, be sure to add about 1 tbsp to the filling. l. potato starch so that the juice from the berries does not leak out onto the baking sheet when baking.

Even a novice cook can make an impeccable apple dessert made from puff pastry, because it is one hundred percent perfect! The light sourness of apples, coupled with the crispy and rosy dough, emphasized by the sweetness of powdered sugar, teases the appetite so much that you just want to quickly bite off the treasured tasty morsel.

If you stock up on a piece of frozen puff pastry ahead of time that can be stored in the freezer, you can bake apple puffs every day if you have this delicious fruit on your table.

Ingredients

• 2 apples
• 300 g puff pastry
• 30 g granulated sugar
• 30 g powdered sugar

Preparation

1. First defrost the puff pastry to a plastic state, when it is no longer hard, but has not yet begun to peel off. Roll it out with a rolling pin on a board or work surface into a rectangular layer. Cut the layer into four equal parts.

2. Place dough squares on parchment paper. It does not need to be greased, since the puff pastry already contains butter.

3. Peel the apple from seeds, cut it in half, and then into quarters and cut it into thin slices. Fan the wedges onto the prepared dough.

4. Sprinkle the apple slices with granulated sugar. Place the baking sheet in the oven and bake the apple puffs for about 15-20 minutes at 180C.

5. You will understand that the dessert is already ready by the incredible apple aroma and rosy color of the baked puff pastries. During baking, the puff pastry will rise at the edges. And the apple slices will release juice into the middle, which will be caramelized thanks to granulated sugar.

6. Let the puff pastries cool slightly and sprinkle them with powdered sugar. If desired, you can add a pinch of cinnamon. Serve with a cup of hot tea and lemon.

Note to the hostess

1. Baked apples will look very impressive if you moisten them generously with cognac before baking. And what a aroma they will give off! It will also be transferred to the caramel that forms between the top layer of dough and the fruit slices. The alcohol will completely evaporate due to heat treatment, so these puff pastries can be given to little ones with a sweet tooth without fear.

2. Why do recipes always stipulate that only cooled baked goods should be sprinkled with powdered sugar? Should I follow the recommendation? Yes, definitely. On a hot culinary product, the sweet powder will melt and turn into a thick, glossy crust, similar to poorly prepared glaze.

3. There are apples with hard skin. When baked, it hardens even more and then, like a serpentine, moves away from the pulp. In order not to spit out the baked skin, blushing at the table due to a violation of etiquette, it is better to peel the thick-skinned fruits before placing them on puff pastries.

4. Storage conditions are almost as important for puff pastry as for meat and fish. It must be frozen once and thawed once. As a rule, it is sold in a transparent shell, under which there is cardboard with information printed on it (name, composition, etc.). If the paper is crumpled or wrinkled, it means that the product was thawed and then placed in the freezer again.

I'm glad you stopped by my blog))

Apple pastries are one of the most successful: tasty, aromatic and cheap. I don’t remember a single recipe with apples that didn’t turn out well.

The result may not be as pleasant as, for example, the famous one for me personally, but it still turns out delicious.

And the choice of recipes is huge, and, it would seem, the same apples, but the result is completely different, but invariably aromatic and appetizing.

Today is a recipe for apple puff pastry puffs with photos. It’s from the “quickly” series because the puff pastries are made from ready-made store-bought puff pastry. Of course, you can make puff pastry yourself, but it’s not so quick to make, and the one sold in stores now is very decent and tasty.

For me, such dough is a kind of lifesaver - even if you just defrost it, cut it into small strips and sprinkle it with sugar and put it in the oven, in 15 minutes you will get delicious pastries for tea. In general, you can make a lot of different delicacies from this dough. I even have several cookbooks with recipes for puff pastry, sweet and savory pastries.

But today’s recipe for puff pastries is not from these books, but from the vast expanses of the Internet, in my opinion from say7. The introduction turned out to be longer than the recipe itself)) Let's cook.

Puff pastries with apples from ready-made puff pastry, recipe with photo

We will need

• Puff pastry – 1 package (450-500 grams)
• Apples – 500 grams (I used less)
• Honey – 1-2 tablespoons (painlessly replaced with sugar)
• Powdered sugar
• Butter – 1 tablespoon.
• Raisins and/or cinnamon – optional (I “wanted” raisins))

How to cook

Filling. Cut the apples into small cubes and fry in oil until soft.

Defrost the dough, roll out, cut into equal rectangles. Place the filling on one half, cover with the other half, press the edges. Place on a baking sheet and bake until slightly golden brown. Sprinkle with powdered sugar if desired.

Puff pastries with apples from ready-made puff pastry dough, step-by-step recipe with photos

There is no particular point in this step-by-step recipe, it is very simple, but I myself love detailed recipes and, perhaps, some useful little things will still be useful to you. For example, about the dough.

Puff pastry can be made with or without yeast. Since I cooked puff pastries for two days in a row)) I tried both and immediately compared them.

I liked it better with yeast. Yeast, it is heavier and richer, and goes better with light fillings, such as in this recipe, but yeast-free, in my opinion, will be better with richer, “fat” fillings.

Good proven dough “Granny Anya”, but this time I bought this one.

It also turned out to be definitely wonderful.

We take the dough out of the freezer 15-20 minutes before cooking, separate the layers, and place them on a lightly floured surface.

When they become relatively soft, roll them out one by one.

If you are preparing just puff pastries without filling, then you don’t even need to roll them out - just cut them and bake.

Cut into equal rectangles.

And I forgot to write about the filling))… It is advisable to prepare it in advance so that it cools down.

I used about half a kilo of apples according to the recipe, but it seemed like a lot to me, maybe I should have put in more filling...

Remove seeds and cut into small cubes.

Melt the butter in a frying pan; this was not in the recipe, but I thought it tasted better with butter. Place the apples in a frying pan, add a little water, washed raisins and honey. There was no honey either, this time I replaced it with sugar, it turned out delicious.

Simmer for 5-7 minutes. Let cool. (I don’t have step-by-step photos because I still have the filling from the first time, and the first time I didn’t take pictures, I didn’t know if it would turn out delicious))).

Place the apple filling on a rectangle of puff pastry, cover with a second rectangle and pinch the edges.

For beauty and more “grip,” we go around the edges with a fork.

Preheat the oven in advance.

As usual, grease the baking sheet with butter and lay out the puff pastries.

They cook for 15-20 minutes, at a temperature of about 180 degrees, but I was more focused on their color. They should be this light golden color.